Coconut milk strawberry panna cotta & florentine cookies with palm sugar

Ingredients

Coconut Milk Panna Cotta:

• 1 cup coconut milk
• 1/2 tablespoons . china grass or Gelatin powder
• ½ cup cream
• ½ cup thickened yogurt
• 1 tablespoons Palm sugar
• 1 tablespoons honey
• For the Strawberry jelly; Use any branded jelly crystals of strawberry flavor and make the jelly and set it in refrigerator with a few pieces of strawberry in it.

For Florentine Cookies:

• 1 cup quick cooking oats
• 1/4 cup coarse almond powder
• 1/4 cup butter/oil
• 1/4 cup plain flour
• 1/2 cup Palm sugar
• 1 tablespoon . milk
• A pinch of salt

You may like

Coconut milk chia pudding verrine with granola and raspberry

Preparation

• Coconut Milk Panna Cotta:
  Sprinkle china grass or gelatine over the glass of milk and keep it away for a few minutes to get it dissolved. Heat the milk slightly in a saucepan until it is hot, but not boiling. Whisk it and remove it from the heat and cool it slightly. Hang fresh curd in a muslin cloth to drain the water from it. Pour it in the desired serving bowls or Ramekins and refrigerate for 6-7 hours or overnight.
• For Florentine Cookies:
  Preheat the oven to 190°C for 10 minutes. Prepare a baking sheet or parchment paper. Melt butter in a saucepan and remove from heat. Add rest of the ingredients into the oil/butter and mix well. Drop a tablespoon full of this batter on the prepared baking sheet. Flatten it slightly with the back of your tablespoon. Bake the cookies for about 10 minutes. Remove from the oven and cool them completely.